Does anyone here have this cookbook? It is vegetarian but not vegan, though many recipes are either vegan or easy to veganize. I checked it out of the library yesterday and would love to know if anyone has any recipes they recommend from this cookbook so I can try to make them before the library loan expires.

This book is a funny one for me. I first became a vegetarian in the late '60's. When they were published, Vegetarian Epicure Book I and II, both written by Anna Thomas, were a godsend. (Back then, being a vegan was basically unheard of!) When Love Soup first came out I was really excited. I love soup and have a "history", as they say. with Anna Thomas.

Maybe I tried the wrong recipes but, honestly, I was pretty underwhelmed with the book. While the soups tasted fine enough, I guess, I thought a number of the recipes I tried were more complicated than they needed to be and weren't as good as similar soup recipes I have in other books.

By way of a soup side note; I think the Black Bean Soup with Jalapeno-Line Creme (made with a cashew base) in the Real Food Daily Cookbook by Ann Gentry is the best black bean soup recipe I have ever had. It takes all of my self control to not eat the Jalapeno-Lime Creme straight up!

I have this and have made a few things from it, but apparently they weren't very note-worthy because I can't remember what they were or what we thought of them. I haven't pulled it out in awhile, nothing really ever draws my attention.

finally was able to pick this up at the library, definitely will look at the suggestions. this book looks really sweet, love the organized table of contents and other food ideas to serve with the soups.

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

I'm "waking up" an old thread to talk about my recent efforts and see if anyone else has been using this book. I'm having some major major dental work done next week and for a period of time (weeks, maybe a few months) I'm going to have difficulty chewing so I've been stocking my freezer with substantial pureed soups.

First up, the green soup with mushrooms. Kale, spinach and a huge amount of flavor in one bowl so I can feel righteous and satisfied at the same time. Then roasted butternut squash with red lentils - same result as first soup. Last one, as my freezer is filling up, is green lentil soup with cumin and lemon. Has lots of greens - chard, cilantro and leeks. All three soups are delicious and the complex flavors hold up to pureeing.